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Raita is a yogurt based condiment. It is simple yet nutritious; different vegetables like tomatoes, cucumber, carrots, onion can be used. Usually all these vegetables are used in the raw format; where as for an Aloo Raita/ the potato is cooked and added to seasoned yogurt/curd. Goes well with pulav, biryani, chapathis/rotis.
- 1 big potato
- 1 cup yogurt/ Curd
- 2 cup chopped onions
- 2-3 green chillies (slit) /substitute with red chilli powder
- Handful of chopped coriander leaves
- 1 tsp Mustard seeds
- 1 tsp cumin seeds
- 4-5 Curry leaves
- Boil the potato along with the skin. Peel the skin and then coarsely mash the potato (with your hands, it is ok to leave lumps in between)
- In a bowl beat the yogurt well along with little water. Add salt, green chillies, onions, coriander leaves and mix.
- Add the boiled mashed potatoes and mix again.
- Make a seasoning of mustard seeds, cumin seed sand curry leaves. Pour this on the potato mixture and mix.
- Goes well with pulao, biryani or even with chapathis/rotis.
Around this time of the year we get good and fresh methi/fenugreek in the groceries and I make sure that I stuff a bunch of them in the fridge. There are some, who do not like the intense or bitter cooked taste of the methi, but fortunately we love it at home and so I try different recipes with it.
Here are some recipes using Methi that I have blogged earlier:
I also make this easy Chana Daal, Methi Sabji, this is referred to as Menthya Matavadi Palya in Kannada. It is a delightful combination of lentils and Methi. Needless to say this is a very nutritious side dish. This might be a little dry for chapathis (unless you serve it with a salad), but tastes good with yogurt rice.
- 1 cup Bengal gram/Channa dal (soaked overnight/4-5 hours)
- 1 bunch Methi/fenugreek leaves
- 1 medium onion (chopped)
- 2 tsp cumin seeds
- 3-4 green chillies
- ¼ cup shredded coconut(optional)
- ¼ tsp turmeric
- Salt to taste
- 1 tsp Mustard seeds
- 1 tsp grated ginger
- a pinch Asafetida/hing
- 2-3 garlic pods (grated)
- 4-5 Curry leaves
- Soak the chanadaal in enough water for 4-5 hours or overnight.
- Wash the methi thoroughly, cut and discard the thick stems. Retain only the leaves and the thin/soft stems. Chop finely.
- Drain the water completely from the soaked chana daal. Grind it coarsely along with green chillies, cumin seeds, salt and turmeric. Do not add water and make a paste. Keep it aside.
- Heat oil in a pan and add mustard seeds, asafetida, curry leaves. Add ginger garlic, mix well, and then add the chopped onions.
- When the onions are nearly cooked, add the chopped methi leaves and keep stirring until the raw small of methi is gone.
- Add the ground daal mixture and stir well. Be careful as the daal sticks to the bottom.
- Cover with lid and let it cook on low flame for little while until the daal is cooked. Lastly add the shredded coconut and mix well.
For folks here in the United States hope you are having a pleasant thanksgiving long weekend. Unlike the hectic weekends we have been having over the past few weeks, we have been taking it easy and relaxing most of the time at home. The weather also has drastically changed, with temperatures sometimes reaching close to 0 C during nights and early mornings. Most of the time all I want to do is curl up with a book or a movie and sip on hot tea all day.
So that is what I did on the first day of the holiday when I just took it easy, cooked some pongal and watched some old sappy movies. The husband decided to spice up the food a bit and decided to make some spicy pickle. After looking for some recipes on the net, we finally settled for this one here. We were sure that the combination would tickle our taste buds and also provide from respite from the cold. We tried it and were pleased with the recipe; I am sure we will try it again soon.
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